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pdfs braised rabbit with black olives and creamy polenta
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(37)
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This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.
5.0
(5)
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A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.
5.0
(5)
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You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
4.7
(4.67)
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(4)
Quick
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Dusted in a blend of cocoa powder and Old Bay and cooked until blackened and charred, these quick chicken thighs make an ideal weeknight dinner.
5.0
(5)
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Quick
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A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.
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(5)
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The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
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(5)
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“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”
3.7
(3.67)
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Citrus segments get saucy in our play on duck à l’orange.
5.0
(5)
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Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4.06)
3.6
(3.6)
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Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.
4.4
(4.35)
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When making this roast duck recipe, don't forget to save all that precious rendered duck fat.
4.0
(3.79)
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This fried rabbit recipe will make a believer out of anyone—just don't mention Thumper.
4.5
(4.5)
Easy
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3.5
(3.5)
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Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts.
4.5
(4.45)